摘要：Background: The importance of eliminating or minimizing antinutrients from foods human consume cannot be overemphasized. This study evaluated the antinutrient profile of three varieties of mushroom consumed in Amaifeke, Orlu, Imo State were determined. The mushroom species include white button mushroom ( Agaricus bisporus ), oyster mushroom ( Pleurotus ostreatus ), Crimini mushroom ( Agaricus bisporus ). Methods: The mushroom varieties were harvested and dried, after which, they were taken to the laboratory for chemical analysis. Standard assay methods were used to analyze for antinutrient composition. Result: Six anti-nutrients: hydrogen cyanide, saponin, phytate, oxalate, trypsin inhibitor and haemogglutinin were analysed and their values ranged from 0.198 – 0.236mg/g, 0.6656 – 1.001mg/g, 0.7794 -1.558mg/100g, 0.236 – 0.510%, 1.857 – 3.476TIµ/mg, 1.350 – 2.899Hµ/mg respectively. Conclusion: Based on the result of the study, it is important that these mushrooms be properly processed so that the nutrients in them will not be rendered inaccessible by the body due to the presence of these antinutrients.
